Heat oil in a large skillet over a moderate flame until very hot but not quite smoking. Add the chicken breasts and saute, turning once, until golden. Add shallots and spices, using the smallest quantity of cayenne and adding more later to taste. Saute until the ingredients are fragrant, then add the coconut milk, water and fish sauce. Cover the skillet and simmer 10 to 20 minutes, or until chicken is cooked through. Serve immediately.

Carlson writes: "Curries appear in all Southeast Asian and Indian cuisines. Fresh turmeric gives more pungency to this Vietnamese dish, but dried turmeric, either store-bought or rehydrated and ground at home, is a satisfactory substitute."